Pi Day is March 14th because Pi=3.14. And we like to celebrate Pi Day with Pies of course! This chicken pot pie is so easy but I get major compliments every time I make it. It’s easy because I use store bought pie crust, but I’ve included my homemade pie crust recipe for those of you who want to go the extra mile. I usually only go the extra mile on Sundays with my cooking, so this recipe is weekday friendly for busy families.
Easy Chicken Pot Pie
- 4 chicken breasts cooked and cut into bite sized pieces (I boil mine in water with salt until cooked through)
- 1- 26 oz. family size cream of chicken soup
- 1- 12 oz. bag frozen mixed vegetables
- 2 packages uncooked pie crusts (each one has two pie crusts in it)
- Salt and Pepper to taste
Sit out the pie crusts on the counter about 30 minutes before using them so they are pliable. Preheat the oven to 350 degrees. Add the chicken to a medium bowl. Then add the vegetables and soup and stir well.
Now unroll the pie crusts and add one on one side of a 9×13″ pan then the other to the other side of the pan.
Add the chicken filling to to the pan. Then cover with remaining 2 pie crusts and pinch to seal.
Cut slits in the top to let out steam, then bake at 350 for about 30 minutes or until the crust is a nice golden brown. All we are doing here is cooking the crust and heat the middle.
This should serve 8 hungry people.
Homemade Pie Crust (one crust for a round pie, so double if you want a top on the pie)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 2 tablespoons cold water
Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together. Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. * To make two crusts, double all ingredients, follow procedure above, and divide dough in half. *Add 1 additional tablespoon water as needed.
What is your favorite kind of pie?